TANDOORI

TANDOORI

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tandoori murgh

TANDOORI MURGH – is skewered quarters of chicken (with bones) traditionally cooked in a tandoor or clay oven.   This recipe has been adapted for a home grill.
For a healthy and simple meal, assemble cooked chicken pieces with freshly dressed salad in pitta bread and make wraps.

vegetarian version

Use  paneer steaks instead of chicken.  Boil 500g paneer steaks for 5 minutes.  Steep for 5 minutes.  Drain, then marinate with the juice of 1/2 lemon, 1 tsp grated ginger, 1 tsp sea salt and 1 level tbsp Tandoori spice.  Grill/BBQ/pan fry for 2 minutes on each side when ready to serve.  NOTE:  use the water you boil the paneer in to knead chapatis or when cooking rice.

shopping list:
fresh

  • 2 lemons
  • 2 kg chicken 

pantry

  • oil
  • sea salt
  • garlic
  • ginger
Ingredients from nature's medicine chest:  100% spices (no additives or preservatives)

 

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